Frozen Chicken Wings in Air Fryer
Crispy chicken wings cooked straight from frozen in the air fryer with no thawing needed. A single-layer setup and a mid-cook basket shake ensure even browning and juicy meat. Finish with a quick rest and season or sauce to taste.
Equipment
- Air fryer (5-quart basket)
- Instant-read thermometer
- Tongs
Ingredients
- 12 pieces frozen chicken wing sections drumettes and flats
- 0.5 teaspoon salt optional, add after cooking
Instructions
- Preheat air fryer to 400°F for 3 minutes if your model requires it.
- Place frozen wings in the basket in a single layer with space between pieces.
- Cook at 400°F for 25 minutes.
- Shake the basket at the 12-minute mark for even browning.
- Check that the internal temperature reaches 165°F using an instant-read thermometer.
- Let wings rest for 3 minutes before serving or tossing in sauce.
- Season with salt if desired.
Notes
- These times are for raw frozen wings; precooked frozen wings may need less time.
- Jumbo wings may require up to 28 minutes; always verify 165°F internal temperature.
- Resting for 3 minutes helps retain juices and improves texture.
- For extra crisp, keep wings in a single layer and shake the basket halfway.
- Optional variations: dry rub before cooking, or toss in buffalo sauce with a bit of oil spray after cooking.
- Reheat leftovers in the air fryer at 350°F for about 5 minutes to re-crisp.
- Storage: refrigerate up to 3–4 days; avoid refreezing cooked wings for best texture.